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The Bolognese tradition’s wants that during in Easter Monday, people will do the so-called walk in San Luca or the neighboring hills. It starts from the arcades of Meloncello, to get up on top of the Basilica, a salute to the Madonna and then everyone to celebrate in the green with a delicious picnic.

It’s a custom spontaneous that has always existed here in Bologna and that is handed down from family to family; not to lose our roots and to make known at guests and children the Bolognese Hollywood.

Garganelli are a form of egg pasta, very similar to the classic penne. Its origin has twofold story: some dates the invention of Garganello 1400 in the kitchens of Caterina Sforza; and who in 1700 in Romagna, the luxury of eating tortellini was for a few, so peasants invented this type of pasta, which absorbs the sauce just as a “stuffed pasta”. After all, the origins of egg pasta are humble. But the “legend” that I prefer to narrate, tells of a good cook, of the kitchens of Cardinal Bentivoglio, intents on making cappelletti/tortellini. While she was preparing them, a domestic animal ate a good portion of them. Alarmed by what had happened, and not to throw away the square of egg pasta that she had prepared, a fantastic idea come to her in a flash: roll them on a thin wooden torch and later “to scratch” them on a combs structure. Thus were born the garganelli, whose name comes from the dialect “garganel” or gullet, the tracheal part of the chicken. Hence the use of season with sausage, meat sauce or with ham and peas.

Every Italian city that respects has its nickname. Bologna has three: “la dotta” (learned), “la rossa” (red) and “la grassa” (fat). Dotta for its historic university, Rossa for its red roofs and facades of “red bolognese” color, Grassa for its numerous specialty food. If you think at Palazzo della Mercanzia were filed over 24 recipes (the best known) choosen and selected by the Academy of Italian Cooking; we remember tortellini, tagliatelle, ragù (meat sauce) and lasagna.

Frequently some people ask me the question “What can we taste of typical here in Bologna?” The answer, as you can imagine, is not one, are so many! The reading today, will probably be the “mother” of all future readings that I will propose. The intent is to tell you about the dishes that have made the history of Emilia-Romagna and, especially, are in the heart of Bolognesi people. First to speak of our specialties, there is a tale to tell: it all started like this..

Carnival in Bologna is always an awaited event! The first carnival cakes start to appear on the counters, of the most famous pastry shops, the day after Epiphany. On Jenuary 7 “Sfrappole”, “Raviole” and “Sweet Tagliatelle” make sure that the magic atmosphere of Christmas is pursued until pancake days. After that, the expectation of Easter. If you don’t know what I’m talking about, don’t worry! Il Cucchiaio di Anita is here to talk about traditional recipe and local cuisine.

Who’s Anita

Hostess, food bloggers and true Bolognese. I like to consider myself as a lover of food and cooking, more generally, everything about the world of food. The only cooking basics I got them from a Chef very dear to me, the rest I did it alone. Every day I read, I observe, I document and study about food, but it is the instinct that often leads me to create recipes. When I see a raw material interesting, in my mind beings a kind of merge process: with such flavors can marry well, what kind of cooking I can do, how to present it!?

What will do Il Cucchiaio di Anita for City Red Bus?

I like good food and most of all I like to eat well. In all my plates, I always try to put my mark, because I think that cooking is first “life!”. Everyone needs to eat, and sooner or later they cook something. Therefore, even if “the plate” is a simple dish, there’s a story inside, a little piece of our history. It is from this story that comes this enogastronomic journey between Il Cucchiaio di Anita and City Red Bus. I will let you know with the eyes and especially the taste, The Bologna of who, like me, was born and raised here.

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